Lemon-strawberry cheesecake cupcakes

Directions for Lemon Curd:
1. Using 3 to 4 lemons, squeeze 3/4 cup juice. Stir 3 eggs with sugar in a small saucepan. Whisk in juice; add butter.

2. Whisk constantly over medium to medium-low heat for 10 to 12 minutes or until mixture thickens. Do not boil!

3. Remove from heat; place a sheet of plastic wrap directly on surface of curd. Cool until barely warm. Leftover curd keeps well, covered, and refrigerated for a week or more, and can be frozen for months.

Directions for Cheesecake Cupcakes:
1. Preheat oven to 375° degrees.

2. Line muffin cups with papers or silicone cups. Place eggs in a small bowl; cover with hot tap water to temper. Set aside.

3. Whirl biscuits in food processor until fine crumbs, makes about 1 cup. Whirl in melted butter until evenly coated. Dividing equally, firmly press crumbs into bottoms of cups. (I used Golden Oreos instead of the cookie crumbs and butter, way easier. )

4. Wipe out food processor bowl. Add cream cheese, eggs, jam, sugar and vanilla; whirl until combined. Spoon into cups; level tops by tapping muffin tin on countertop a few times. Bake 20 minutes or until just set and small cracks are visible in some cakes. Cool on a rack. Then cover and refrigerate until chilled or up to 2 days.

5. When ready to serve, top each cupcake with a dollop of lemon curd. Leaving green top intact, cut each berry in half lengthwise. Arrange decoratively on curd.

6. Makes 12 cupcakes.

Directions for Lemon Curd:
1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.